Vegan diet: Reaching the reference values for nutrient intake of critical nutrients

Peer-reviewed | Manuscript received: March 18, 2016 | Revision accepted: September 22, 2016

Assortment and necessity of fortified foods

Introduction

The number of vegans in Germany has increased in recent years. Approximately 900,000 people follow a vegan diet today in Germany, i.e. approximately 1.1% of the population [1, 2]. Vegans exclusively consume foods and ingredients derived from plants and reject all animal-based products, including honey [3]. This can lead to deficiencies in nutrients which are found primarily in animal foods.

A critical nutrient is, by definition, a nutrient whose intake does not reach the reference value of nutrient intake within a certain group of the population. Vitamin B12, calcium, iron and iodine in particular are potentially critical for vegans [4, 5]. Essential amino acids, long-chain omega-3 fatty acids, vitamin B2, vitamin D, zinc and selenium may also be regarded as critical nutrients for vegans; however, deficiency symptoms are rarely observed for these nutrients. The data currently available is insufficient to provide a conclusive evaluation of nutrient supply among vegans in Germany [5].

The growing number of vegetarians and vegans in the population has resulted in a rapid increase in the quantity of vegan foods available on the market, especially in the convenience food sector. These are often fortified with various vitamins and minerals.

Abstract

In a vegan diet, the supply of certain nutrients must be regarded as critical. These include vitamin B12, iron, calcium and iodine. The objective of this research was to examine whether people on a vegan diet could reach the reference values for daily nutrient intake in Germany, Austria and Switzerland (known as the D-A-CH reference values of nutrient intake) through the consumption of natural or fortified foods and the extent to which fortified foods suitable for this group are available on the market. A random survey of food retailers in the region of the city of Bonn revealed that a variety of vegan foods fortified with vitamin B12 and calcium were available. In contrast, only a few vegan products fortified with iron were available at the time; the survey found no foods fortified with iodine.

Analysis revealed that the D-A-CH reference values of intake for calcium and iron could be reached solely through natural foods. Vegans are advised to take a vitamin B12 supplement, as the bioavailability of vitamin B12 from plant-based foods is not definitively established. Reference values for iodine intake could be met through targeted fortification of milk substitutes such as plant-based drinks and yoghurt alternatives as well as the use of iodized salt in the manufacture of vegan foods and baked goods.

Keywords: vegan diet, fortified foods, critical nutrients, iodine, vitamin B12, iron, calcium



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